Mohammed Nasreddine Zidoune

Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

Hayat Bourekoua, Leila Benatallah, Mohammed Nasreddine Zidoune et al. · LWT · 2016 · 86 citations · Full text

Engineering, Corn Flours, Sustainable Agriculture +6

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Hayat Bourekoua, Renata Różyło, Urszula Gawlik‐Dziki et al. · International Journal of Food Science & Technology · 2018 · 84 citations

Food Chemistry, Nutrition, Food Bioactive Compound +12

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Hayat Bourekoua, Renata Różyło, Urszula Gawlik‐Dziki et al. · European Food Research and Technology · 2017 · 81 citations · Full text

Food Chemistry, Nutrition, Botany +7

Immobilization/Stabilization of Ficin Extract on Glutaraldehyde-Activated Agarose Beads. Variables That Control the Final Stability and Activity in Protein Hydrolyses

El-Hocine Siar, Sara Arana‐Peña, Oveimar Barbosa et al. · Catalysts · 2018 · 81 citations · Full text

Engineering, Glycobiology, Ficin Extract +17

Empirical and diffusion models of rehydration process of differently dried pumpkin slices

Abdelouahab Benseddik, Abdelwahid Azzi, Mohammed Nasreddine Zidoune et al. · Journal of the Saudi Society of Agricultural Sciences · 2018 · 79 citations · Full text

Rehydration Process, Engineering, Health Sciences +15